Acai Is The King of The Superfoods

The acai berry is is strange in the way that only 10% of the berry is actually edible, the main reason for this is it has a large stone which takes up most of the berry. It is a dark purple berry slightly smaller than a grape, acai is more communally mixed with ice cream, meal bars and also energy drinks. The acai berry requires rapid precessing after its late harvest.

The acai berry grows in the rain forests of the amazon in south america and is considered by some as being more than an organic fruit. These rain forests remain untouched by any sort of manufacturing, everything in this region is grown the way it was intended by nature and no mass production is add in any way.

Pronunciation of this fruit is "ah-sigh-ee", acai, or euterpe oleracea (arecaceae) has been seen to excell in heathly attributes and greatly aids metabolism. It is highly promoted by Dr. Nicholas Perricone, a health guru and best-selling author, calling the acai a "superfood."

It wasnt until the turn of the millennium when the acai berry was discovered to be in north America and it hails from the palmberry tree. It usually grows in the amazon, the natives of this region cultivate the berry and have enjoying it health producing properties for many years now. Acai is usually consumed as a puree or in a smoothie or milk shake, this drink is more communally served on the Brazilian beaches and tropical resorts, although acai is an acquired taste, as it tastes mostly of wine wine with a hint of chocolate.

Acai is abundant in anthocyanins, a type of antioxidant that has been proven to combat cholesterol and free radicals, consuming acai has been proven to reduce blood related disorders and relax the blood vessels. It is also a great help in preventing arthresclerosis and is a powerful combatant of cancer. Red wine is healthy for you because of the anthocyanin content from the grapes. the Acai berry has over X30 the anthocyanin than any grape.

Aside from anthocyanins, another benefit of the acai berry is an acid called aleic acid which is very good for the heart. Oleic acid also keeps a cancer-causing oncogene (this is found in many breast cancer patents) from acting up, Acai is also great for anyone who has any sort of digestive conditions.

Acai is good as a dietary supplement, it is very low in fat and cholesterol and yet high in fiber. These benefits are usually found in the skin, the acai skin contains nutrients such as phytosterols, vitamin C, E, manganese, chromium, copper, and even boron as well as a few others including calcium, acai contains more calcium than even milk.

In recent studies have been conducted and acai has other benefits other than the ones that have been mentioned in this article such ailments would include a variety of virus's and prostate problems. It also helps improve lipoprotein metabolism and reinforces your immune system. One of the less known attributes of acai is it is said to have very powerful aphrodisiac properties, because of its revitalizing qualities. To produce this aphrodisiac, you need to mix the acai pulp with guarana another fruit grown in South America, although this is the most powerful combination the acai berry can be mixed with any fruit or mixture even milk or beer.

Unfortunately now the acai berry is not found in any store in the united states this is mainly because the fruit spoils very quickly, the only way that this berry can be got is thought a frozen or pureed form. In brazil the athletes would take the berry as part of their daily diet and consider it a must for a healthy lifestyle

The acai berry is small and although you can find the nutrients that it has elsewhere the difference here is that acai crams all of them into a small space, this has been considered to be a premium way to undertake a good healthy lifestyle.

Other benefits of this amazing berry include greater energy, stamina, digestion and mental stimulation. Drink acai in juice or smoothie form also helps you sleep better at night. Acai also includes more proteins than an egg white, it also serves as a revitalizing agent supplying you with the energy of a speeding train, this is a good way to increase sex drive and performance.

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Dig In: We've Got 5 Diet-Friendly Desserts

Goodbye sweet days of chocolate cake, sayonara my beautiful banana split, farewell my flavorful flan and hasta la vista my scrumptious apple pie. I know we've shared some savory mouthwatering memories together but there's just no room for you in my new balanced healthy diet. It's time for me to buckle down and ignore my sweet tooth from sending me back your way.

Did you know that the word desserts spelled backwards spells stressed? For many of you out there that's exactly what it brings. Trying to stop yourself from your favorite temptations can trigger a terrible amount of tension. It's no wonder that something as delicious as treats can turn into a dieter's worst nightmare.

Put away your handkerchief because it's time to kiss and eat up! You don't have to reach for the sky to get to your pie. It is possible to dig into delicious desserts without damaging your diet. You shouldn't feel restricted from eating foods you enjoy. Depriving yourself will most likely just lead you on the road to dieting disaster when willpower runs out. Instead of giving up your favorite treats, think about what goes in them and use some imagination.

The most common diet destroyers in desserts are dairy and fats. Other nutritional factors to consider may include how much sugar, cholesterol and sodium the product contains. It's important to always check the nutritional facts on the sides of packages. Don't let the words low fat or low carb fool you. It's always good to compare items and read the labels carefully. Make sure you know what you are buying. Simple substitutions can make a world of difference.

An average ice cream bar can contain 180 calories and 12 grams of fat -- not exactly a dieter's friend. And some of the best-known brands are significantly higher than that. A Dove Bar has 350 calories and 22 grams of fat, while the new Breyer's Magnum Bars pack 14 grams of saturated fat (20 grams total fat) each!

What's the alternative, you ask? How about a rich, smooth pudding pop? The store-bought versions average 100 calories and 2 to 3 grams of fat, but you can cut the fat even further and add a little nutrition by making your own.

Susan Burke, eDiets VP of Nutrition Services, says: "You can modify any recipe, especially desserts, to make it healthy. The recipe section on our site can give you great ideas. It can be as simple as using egg whites instead of a whole egg or reducing the amount of sugar in a recipe. If the recipe calls for a cup of sugar, use only one-third cup instead. There are even fat-free chocolate chips so you can replace the full-fat ones.

"However, some desserts are easier to modify then others. For example, it's hard to modify angel food cake because of its high sugar content. But there are sugar substitutes, such as Splenda, that are great for baking. The key to staying healthy is making healthy choices wherever you go. The best thing to do is EXPERIMENT, EXPERIMENT, EXPERIMENT!"

There is nothing wrong with digging into your favorite delights. But even diet-friendly desserts can become hazardous to your waistline. Moderation is the key to enjoying treats every now and then. Remember to always check the serving size. What you eat is important. But understanding how much you're eating is crucial. Creativity is also essential. Try new recipes and satisfy your sweet tooth using sensible substitutions. After all, as Forest Gump once said, "Life is like a box of chocolates, you never know what you're going to get."

Here are five deliciously divine desserts that are low in guilt and high on flavor. Go ahead... indulge!

Apple Cider-Caramel Cake

Cider "syrup" is folded into this cake for a rich caramelized flavor.

2-1/4 cups apple cider, divided
2-1/4 cups granulated sugar, divided
1 Tbsp. stick margarine or butter
3 cups sliced peeled cooking apple (such as Braeburn, Rome or McIntosh)
Cooking spray
2-1/2 Tbsp. dry breadcrumbs
1/2 cup stick margarine or butter, softened
1 Tbsp. grated lemon rind
1 (8-oz.) block fat-free cream cheese
3 large eggs
6 Tbsp. fresh lemon juice, divided
3 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup low-fat buttermilk
1 tsp. vanilla extract
1 Tbsp. powdered sugar

1. Bring 2 cups cider to a boil in a large, heavy saucepan over high heat. Cook until reduced to 1/2 cup (about 20 minutes). Reduce heat to medium-high; stir in 1/2 cup granulated sugar. Cook five minutes or until sugar dissolves and cider is thick and dark-colored, stirring occasionally. Remove from heat; cool one minute. Stir in 1 tablespoon margarine. Stir in apples; cook 15 minutes over medium-high heat or until the liquid is absorbed, stirring frequently. Remove from heat; cool. (If apple mixture hardens, place it over low heat until softened).

2. Preheat oven to 325 degrees.

3. Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

4. Combine 1-1/2 cups granulated sugar, 1/2 cup margarine, lemon rind and cream cheese in a large bowl; beat at medium speed of a mixer until well blended (about five minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 2 tablespoons lemon juice. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda and salt. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in apple mixture. Pour into prepared pan; bake at 325 degrees for 1-1/2 hours or until a wooden pick inserted in center comes out clean.

5. Combine 1/4 cup cider, 1/4 cup granulated sugar, 1/4 cup lemon juice and vanilla; let stand until sugar dissolves, stirring occasionally. Cool cake in pan five minutes, and pierce with a wooden skewer in several places. Pour cider mixture over cake in pan, and let stand 10 minutes. Remove from pan, and cool completely on a wire rack. Sift powdered sugar over top of cake.

Makes 18 servings. Nutritional values per serving: 286 calories (22 percent from fat), 7.1g fat (1.6g sat, 3g mono and 2g poly), 5.8g protein, 50.1g carbohydrate, 1.2g fiber, 39mg cholesterol, 1.4mg iron, 253mg sodium and 94mg calcium.

Recipe Copyright Cooking Light Magazine

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Chocolate Fudge Meringues

3 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
2 cups powdered sugar
1/2 cup unsweetened cocoa
1/2 package (6-oz. size) reduced-fat semi-sweet chocolate morsels, chopped

1. Beat egg whites, cream of tartar and salt to soft peaks in medium bowl. Then beat to stiff peaks, adding sugar gradually. Fold in cocoa, and then fold in chopped chocolate. Drop mixture by tablespoons onto aluminum foil-lined cookie sheets.

2. Bake at 300 degrees until cookies feel crisp when touched (20 to 25 minutes). Cool sheets on wire racks.

Makes 24 servings (serving size 1 cookie). Nutritional values per serving: 58 calories, 0.8g fat, 0mg cholesterol and 34mg sodium.

Instant Tiramisu

1 cup part-skim ricotta cheese
3/4 cup (6 oz.) 1/3-less-fat cream cheese
1/2 cup sugar
24 ladyfingers (two 3-oz. packages)
1/2 cup Kahlua (coffee-flavored liqueur)
1 Tbsp. unsweetened cocoa

1. Combine the ricotta, cream cheese and sugar in a food processor; process until smooth. Split the ladyfingers in half lengthwise. Arrange 24 halves in a single layer in an 11"x7" baking dish. Drizzle with half the Kahlua and let stand five minutes. Spread half of cheese mixture evenly over the ladyfingers. Repeat procedure with the remaining ladyfingers, Kahlua and cheese mixture. Sprinkle with cocoa.

Makes 10 servings. Nutritional values per serving: 216 calories, 6.9g fat, 6.8g protein, 27g carbohydrate, 0.2g fiber, 55mg cholesterol, 0.7mg iron, 244mg sodium and 10mg calcium.

Recipe Copyright Cooking Light Magazine

To try two FREE Issues of Cooking Light, click here.

Luscious Low-Fat Chocolate Mousse

1/8 cup cocoa powder
1/4 cup fat-free egg substitute
1 tsp. almond extract
4 tsp. granulated sugar
1/8 tsp. salt
3/4 cup fat-free milk, divided
1 tsp. gelatin

1. Sprinkle gelatin over 1/4-cup milk to soften and set aside. 2. Pure cocoa powder, egg substitute, extract, sugar and salt in a blender until combined. Heat remaining 1/2 cup milk over low heat until just boiling; remove from heat and pour into blender with other ingredients. Blend for one minute. Pour into large bowl and stir in gelatin mixture. Stir until dissolved. Pour into serving dishes and chill for one hour or more.

Makes 4 servings. Nutritional values per serving: 100 calories, 4g fat, 8g protein, 20g carbohydrate, 8g fiber and 130mg sodium.

Chocolate Banana Pudding Pop

3/4 cups fat-free milk
1/4 cup fat-free half and half
2 medium bananas
1 package fat-free sugar-free instant chocolate pudding mix

1. Combine milk and half and half in a bowl and mix. Whisk in pudding mix and stir one minute or until dissolved; combine with banana in blender and puree until smooth. Pour into ice pop molds and freeze overnight.

Makes 4 servings. Nutritional values per serving: 100 calories 4g fat, 8g protein, 20g carbohydrate, 8g fiber and 253mg sodium.

Carolina Diaz-Bordon
eDiets.com Staff Writer

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Using Calcium and Magnesium for Constipation

Calcium helps reduce constipation

Using calcium and magnesium in the right quantities can prevent or relieve constipation. They can support the health of your colon and keep you regular.

In your colon, calcium combines with excess bile and decaying fat to form a harmless insoluble soap, which is excreted with your stool. This helps to keep your colon clean.

Most Nutritionists recommend you take 1000 - 1500mg daily of Calcium. Because Calcium can cause constipation, it is necessary to take 500 1000 mg of magnesium at the same time you take Calcium.

You should space out your intake of calcium over Take only 400 to 600 mg each time. Also take some time-out when taking calcium and other vitamin supplements. In a month, take 2-3 Sundays or Saturdays of from taking vitamins.

Avoid taking calcium carbonate, which will reduce the times you will have a bowel movement. Avoid, also, taking calcium when eating foods that contain oxalates phosphates, or phytates. They tie up calcium and are excreted with the fecal matter

If you are taking a thyroid hormone, beta-blockers, calcium-channel blockers, or antibiotics, calcium supplements can interfere with adsorption of these drugs.

It is best to take calcium around 2 hours before or after taking these and other drugs.

Avoid taking calcium citrate with aluminum-containing antacids. This combination has been seen to increase your bodys absorption of aluminum. Aluminum has been associated with senility and Alzheimers

Calcium is safe for pregnant women and they should take an adequate amount of calcium.

The best calcium to take is calcium gluconate, orotate or aspartate. The gluconate type is similar to the calcium you get from milk and some vegetables. It is a gentle calcium and is easily absorbed by children and adults with weak digestion.

The foods to eat for good calcium are:

Goat milk, egg yolk, fish, lemons, rhubarb, cheese, skimmed milk, bone broth, seeds, dulse, kelp, greens, nuts, cauliflower, celery, cottage cheese, gelatin preparations, barns,

Magnesium helps reduce constipation

Magnesium, a gentle laxative, helps to prevent constipation by relaxing your colon walls when you are under stress, have anxiety, or have too many worries. It normalizes tension on colon walls allowing for a normal peristaltic action.

Because magnesium attracts water, you can bring in more water into your colon by taking magnesium supplements or by eating foods, which are high in magnesium. Water in your colon makes your stools softer and allows your colon to absorb water from your fecal matter if you body needs it.

How do you know if you are short on magnesium? You will get cramps in your calves at night or so called Charlie horses. Or, you will feel sore after some mild exercise or activity.

Take 400 mg in the morning and 400 mg in the evening of Magnesium gluconate, or citrate.

Jesse Lynn Hanley, M.D., in his book call, Tired of Being Tired, 2002, gives another way to take Magnesium to relieve your constipation,

Take at bedtime. Begin with 200 milligrams magnesium oxide or magnesium citrateyou may increase the dosage in 200-milligram increments until your bowels move regularly. The dose for magnesium is individual, so begin low and increase the dosage as needed. Reduce the dosage if you experience loose bowels. Unlike irritating laxatives, magnesium does not create laxative dependency.

If taking hypoglycemic drugs, magnesium may increase absorption of these drugs. It is recommended you consult with your doctor on the effects of magnesium with the type of hypoglycemic drug you are taking.

If taking magnesium, do not take it within 2 hours of taking any kind of drug.

If you have severe kidney or heart disease, you need to avoid magnesium and consult with your doctor on its use.

Magnesium is considered safe for pregnant women.

Foods High in Magnesium

Chlorophyll is high in magnesium and chlorophyll comes in capsules. These are some of the foods that are high in magnesium.

Greens, berries, wheat germ, grains, nuts, cornmeal, apples, apricots, oats, pears, pecans, spinach, tofu, lentils, honey, fish, cabbage, avocados, cashews, peas, prunes, soy milk, chard

You can see that calcium and magnesium is not just for bone building and acid neutralization, but it is also good for constipation prevention and relief.

Rudy Silva has a degree in Physics and is a Natural Nutritionist. He is the author of Constipation, Acne, Hemorrhoid, and Fatty Acid e-books. He writes a newsletter called natural-remedies-thatwork.com and his information on other topics can be seen at http://www.stop-constipation.com or at http://www.constipation-remedies.for--you.info

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Nutrition And Hair Loss

Many different sources were used for this article. I hope you find it both interesting and helpful.

Let's now take a further look at vitamins.

The first thing that should be realised, when it comes to vitamin B, is that all levels of this vitamin work interdependently and as a consequence the various levels must be correctly maintained for them to be effective.

Hemoglobin is the iron containing portion of red blood cells and its primary function is carrying oxygen from the lungs to the various tissues of the body. Vitamins B6, B12, folic acid, and biotin are all key ingredients when it comes to the maintenance of the correct levels of hemoglobin in the blood. Logically therefore, if there is a deficiency of any of these vitamins in the body then hair and skin would definitely suffer.

Fortunately, some of the most palatable and tasty foods contain these vitamins. Protein rich foods contain vitamin B6, and this is beneficial, as the body requires a sufficient level of protein to maintain hair growth as well. Vitamin B6 is also found in liver, chicken, fish, pork, kidney and soybeans and providing they are not fried they are relatively low in fat.

Whole grains, cereals, green leafy vegetables, orange juice, nuts, wheat germ and again liver all contain folic acid.

Fish, meat, poultry and general dairy products contain very good levels of B12.

If a person has a healthy gut it will contain good bacteria and consequently produce biotin. If there is serious malnutrition this could result in biotin deficiencies and this also applies if there is any serious intestinal disorder. If you are suffering from hair loss, and you are aware that you have a intestinal disorder you should consult with your doctor about possible solutions for biotin deficiencies as this will probably be one of the contributing causes.

A healthy collagen level, which is required to hold body tissues together is developed when there is an appropriate level of vitamin C. Poor quality hair growth such as split ends and hair breakage can be caused through a lack or deficiency of vitamin C. Citrus fruits, potatoes, tomatoes, fresh peppers, melons, berries and dark green leafy vegetables are all good sources of vitamin C. and the problem of poor quality hair growth can be reversed by an improved intake of these foods.

Correct levels of blood circulation to the scalp and an increased uptake of oxygen are normally present when there is an appropriate level of vitamin E. in the body. Vegetable oils, nuts, grains, green leafy vegetables and the majority of ready to eat cereals (which are normally fortified with vitamin E.) are all good sources of vitamin E..

With regard to vitamin E. deficiencies it is extremely rare to find this in the populations of North America and Europe. The exception to this is in most cases brought about by the inability to absorb oils and fats. When this does occur, dietary supplements can be used.

Mention was made earlier of hemoglobin and it should be mentioned here that the trace mineral Copper is required in the production of hemoglobin. Nuts, seeds, seafood, and again liver are very good sources of Copper. The mineral iron is also essential in the production of hemoglobin. It is not generally known that the mineral iron has two forms and these are known as heme and non-heme.

With regard to absorption of these two forms into the system heme iron is much easier. The majority of people accept that red meat is a very good source of iron but quite a lot of them are not aware that red meat contains non-heme iron and therefore there are difficulties when it comes to absorption into the body system.

This can also apply when it comes to iron supplements . One of the methods which can be used to overcome the difficulties in connection with the absorption of non-heme iron into the body's system is to include vitamin C. sources at the same time that non-heme food sources are being consumed.

Article written by Norman Holden editor and owner of hppt://http://www.YourSuccessZone.com a website about Hair Loss Treatment and Transplant Visit his website on a regular basis for up-to-date news and help.

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